Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

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How to cook homemade sausage You will lick your fingers

We are used to buying store-bought semi-finished products, but at least once try to make sausage yourself. Some believe that this process is unreasonably long, laborious, but fragrant, tasty, natural meat product, which is hard to break away from, is worth the effort. Cooking homemade sausage at home consists of several stages:

• Choose your source: beef, pork, chicken, or blood base.
• Shell. There are several types of it: natural (intestines), cling film or foil. These components can be purchased in the meat departments of the market or in supermarkets.
• Pick the right herbs and spices.
• Determine the method of cooking: baking in foil, steaming or frying.

Homemade Sausage Recipes You'll lick your fingers

When you see photos of a delicious snack in various publications, it is very difficult to resist the desire to try it - it is so appetizing! How to make sausage at home? First of all, you need to study the proven recipes of experienced chefs and start with simple ones, for example, with chicken sausage in cling film. Then it is permissible to gradually complicate the task and cook black pudding or from different types of meat.

Pork

• Servings: 5 persons.
• Calorie content of the dish: 395 kcal (each recipe has its own).
• Purpose: for dinner.
• Cuisine: Ukrainian.

Fragrant fragrant appetizer will decorate any holiday table. The recipe for homemade pork sausage contains such an unusual ingredient as pig intestines. Before use, they must be carefully processed: first rinse, then soak in a solution of water and soda, then wash well again and soak for a couple of hours in a weak solution of vinegar. After that, you should turn the intestine inside out and carefully wash it under running warm water.

Ingredients:

• spices (cumin, nutmeg, several types of peppers, bay leaf, salt) - to taste;
• cognac - 6 ml;
• pork - 1200 g;
• garlic - 5 cloves;
• intestines - 3 m;
• lard - 400 g;
• onion - 2 pcs.

Cooking method:

1. Well processed, cleaned intestines for the time of minced meat preparation, place in a weak saline solution.
2. Cut salo and pork in half. Pass one part through a meat grinder along with the onion, chop the second very finely with a sharp knife.
3. Fry the second onion in a small amount of oil until soft, add minced meat and lard, fry a little (5-7 minutes).
4. Grind all the spices with a coffee grinder or mortar.
5. Mix all the ingredients, season with spices, add cognac, garlic, salt. Knead the minced meat well, let it stand for half an hour.
6. Divide the intestines into meter tapes, tie each end tightly with a thick thread. As a funnel, you can use the cut neck of a plastic bottle or a special nozzle.
7. Fill the intestine well with minced meat, not too tightly. Do this with all the guts.
8. Pierce future products so that they do not burst during baking.
9. Place the intestines on the bottom of the baking sleeve and bake for 40 minutes in an oven preheated to 180C, then flip to the other side and bake for another 30 minutes. Cool down, serve.

boiled

• Number of servings: 6 persons.
• Calorie content of the dish: 257 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Try to cook such an appetizer once, and it will become your favorite healthy addition to breakfasts for a long time. Homemade boiled sausage is prepared with strict observance of certain conditions: the minced meat is crushed with the addition of ice water or crumbs, and the finished loaf must “ripen” a little in a cool place so that the sausage acquires the desired texture.

Ingredients:

• chicken or turkey fillet - 600 g;
• cream - 250 ml;
• chicken eggs - 3 pcs.;
• paprika - 1 tsp;
• salt - 15 g;
• garlic - 2 cloves;
• zira - 5 g.

Cooking method:

1. Divide eggs into whites and yolks.
2. Place the meat pieces, garlic, cream and other ingredients in the bowl of a blender or food processor, grind to a paste.
3. Gently fold in pre-whipped egg whites.
4. Put the minced meat on cling film, tie the ends very tightly with a thread. If you are using guts, then you should fill them in and also tie the ends.
5. Put the loaves in a saucepan, cover with water and cook for 30 minutes on minimum heat.
6. Cool sausages, place in the refrigerator.

Livernaya

• Cooking time: 3 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 165 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

A healthy appetizing sausage is made from pork liver - liver, kidneys, heart, lungs. These components are pre-washed, boiled with spices and crushed. Photos of the preparation of the liver can be found in culinary publications if this is the first time you have encountered the processing of offal. Homemade liverwurst is very different from what we are used to seeing on the shelves, so it's worth a try.

Ingredients:

• offal - 1 kg;
• eggs - 2 pcs.;
• lard - 300 g;
• onions - 2 pcs.;
• intestines - 700 g;
• spices, salt, nutmeg - 1 tsp

Cooking method:

1. Boil the liver, lungs, heart, kidneys for an hour until tender with bay leaf.
2. Clean the onion. Cut the bacon and onion into cubes, fry.
3. Pass the offal, onion, bacon through a meat grinder, add eggs, spices and salt. Mix well.
4. Stuff the intestines with this mass, pierce the voids, tightly tie the ends.
5. Boil the bananas in salted water for 30 minutes.

From chicken

• Cooking time: 2.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 193 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Delicate, fragrant, tasty appetizer will decorate any table, although it will take time to prepare. Start with a simple recipe. Do-it-yourself homemade chicken sausage is made from simple ingredients: chicken legs (or breast), spices, salt and intestines. They need to be sprinkled with coarse salt before filling, scraped and rinsed well.

Ingredients:

• chicken legs - 2 kg;
• pepper, salt - 10 g;
• garlic - 7 cloves;
• intestines - 500 g;
• mustard grains - 100 g.

Cooking method:

1. Cut the meat from the legs, separate the bones, remove fat and skin.
2. Pass the pulp through the large grate of the meat grinder.
3. Chop garlic, add to meat, put mustard, salt and pepper. Knead thoroughly, let stand 2 hours.
4. Fill the intestines with the meat mass. This can be done using a special attachment for a meat grinder or cut off the neck of a plastic bottle and insert it into the intestine.
5. Tie the ends of the shells tightly. Roll them into a ring, put them on a baking sheet and bake for 20 minutes at 180C.
6. Make punctures in several places and bake until golden brown.

Beef

• Cooking time: 3.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 208 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

It doesn't take much effort to surprise guests with a delicious snack or offer your child a piece of healthy sausage - prepare a treat with your own hands! The most juicy homemade beef sausage is obtained from a cow or veal neck. A little bacon is necessarily added to the minced meat, which gives the products the desired texture, or pork meat.

Ingredients:

• beef pulp or veal - 800 g;
• pork - 400 g;
• garlic - 8 cloves;
• prepared intestines - 2 m;
• spices (a mixture of peppers, paprika), salt - 1 tbsp. l.

Cooking method:

1. Wash the meat, cut into medium pieces.
2. Peel the garlic, chop.
3. Pass the meat through a meat grinder, add garlic, spices, salt.
4. Stir the minced meat thoroughly, let it ripen for 2 hours.
5. Fill the intestines with minced meat, remove the voids with a needle, tightly tie the ends of the shell. If you are going to cook small snack sausages, sausages, then you can tie the thread at small distances, and then bake the finished products on the grill.
6. Boil sausages on minimum heat for 40 minutes, cool.

bloody

• Cooking time: 3.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 208 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Some housewives do not indulge in blood sausage, considering the process of its preparation not very aesthetic and laborious. Meanwhile, homemade blood sausage with buckwheat is a very healthy product that should be included in your diet more often. Before you make sausage at home, buy guts, fresh pig blood. For this treat, buckwheat is often used, but you can take barley, rice or millet groats.

Ingredients:

• pork blood - 1.5 liters;
• buckwheat - 200 g;
• intestines - 1 kg;
• milk - 500 ml;
• lard - 400 g;
• a mixture of salt and spices - 30 g.

Cooking method:

1. Grind the pork blood through a fine sieve so that no clots remain.
2. Cut the lard into small cubes, boil buckwheat in salted water.
3. Mix blood, lard, buckwheat in a bowl, add milk, spices and salt.
4. Rinse the intestines well under running water, checking at the same time for their tightness (there should be no holes). Fill the shell with stuffing, leaving some space around the edges.
5. Boil the loaves in salted water at the lowest temperature for 15 minutes. To check the readiness of the sausage, pierce the intestines with a needle - the juice should not be cloudy. Finished products can be baked in the oven.

in foil

• Cooking time: 60 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 192 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If for some reason working with the intestines is unacceptable for you, try preparing a delicious snack in foil. Photos of homemade sausages in foil are often found in culinary publications. Some housewives resort to the recipe so often that this treat sometimes replaces such beloved cutlets by everyone. Sausage is cooked with mushrooms, cheese, herbs, more dietary options are prepared - steamed or in a slow cooker.

Ingredients:

• minced meat - 600 g;
• cognac (optional) -60 ml;
• starch - 30 g;
• water - 100 ml;
• salt, black pepper - to taste;
• garlic - 6 cloves.

Cooking method:

1. In a deep bowl, mix the minced meat with spices, garlic and salt. In this case, you do not need to twist the meat for a long time, you can use ready-made minced meat.
2. Let the sausage mass stand for a couple of hours in the refrigerator.
3. Dilute the starch with cold water, gradually add to the minced meat, add cognac, knead thoroughly. Form small sausages.
4. Fold the foil in half, put the minced meat roll on top, roll tightly.
5. Place the rolls in a deep frying pan, add water to half the sausage and simmer in the oven at a minimum temperature of 45 minutes.

Hepatic

• Cooking time: 90 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 178 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

How to cook delicious offal dishes? This question is often asked by housewives. Homemade liver sausage is a great way to diversify your daily menu with a healthy, tasty treat. If you want to tinker with the intestines and cook the sausage correctly, then get a natural casing, but its preparation requires a special approach - careful processing in saline and acetic solutions.

Ingredients:

• chicken or any other liver - 500 g;
• pork fat - 200 g;
• intestines - 700 g;
• eggs - 5 pcs.;
• milk - 150 ml;
• semolina - 30 g;
• onions - 4 pcs.;
• spices, salt - to taste.

Cooking method:

1. Pass the liver and bacon through a meat grinder.
2. Peel the onion, cut the vegetable into cubes or grate and fry in oil.
3. In a deep container, mix the liver, lard, eggs, onions, semolina, milk, season with spices, salt. Mix well.
4. Fill the prepared intestines with minced meat, tie the ends tightly.
5. Place the future treat in the pan and bake in the oven at 190C for 40 minutes. Finished products can be fried or eaten baked.

From pork and beef

• Cooking time: 4 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 243 kcal / 100 grams.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium

Making homemade sausages only at first glance looks very complicated. One day you should try to cook a delicious delicacy, and it will take root in the family menu for a long time. This variety of homemade sausage (from pork and beef) is distinguished by its amazing juiciness, aroma and taste. For cooking, it is better to use fatty meats (neck, shoulder blade) so that the homemade sausage you lick your fingers is tender and soft.

Ingredients:

• prepared intestines - 1 kg;
• pork - 1 kg;
• veal or beef - 1 kg;
• ice water - 500 ml;
• salt, a mixture of peppers - 1 tbsp. the spoon.;
• garlic - 5 cloves.

Cooking method:

1. Freeze the meat a little in the refrigerator to make it easier to cut. Cut pork and beef into cubes.
2. Peel the garlic, pass through a press.
3. Mix the meat mass, garlic, spices, salt, add water. Mix thoroughly.
4. Send the sausage mass to the refrigerator for a couple of hours to brew.
5. Fill the intestines with minced meat using a special nozzle in a meat grinder, tightly tie the ends, form sausages.
6. Dip them in hot water for 10-15 minutes, cook at the lowest temperature.
7. Put the products on a baking sheet, sprinkle with oil, bake at 180C until golden brown.

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In this article, you will learn how to cook various types of sausages at home.

To make the sausage tasty, you need to know some secrets and stick to them:

• Meat sausage can be prepared from pork, beef, lamb, chicken meat and from turkey, offal.
• Meat and lard for cooking sausages should be taken fresh, immediately after slaughter, standing for a week or frozen is not good.
• Ice water should be added to minced meat for sausages, so the sausage will turn out juicy.
• The following spices are added to the sausage to add flavor: black, allspice and red peppers, cumin, coriander, bay leaf, nutmeg, mustard seeds. They are ground in a mortar or crushed with a rocking chair for dough. Bay leaf is taken ground.
• To give the sausage a beautiful orange or reddish color, turmeric, paprika, beetroot juice or the seeds of the tropical plant annatto are added to the minced meat.

Homemade pork sausage in the intestines: a delicious recipe

Homemade pork sausage in natural casing

For cooking pork sausage, experienced chefs advise taking the neck, the meat here is moderately fatty, and the sausage turns out juicy from it.

Homemade pork sausage

For 1 sausage 1 m long you need:

• 1 kg pork meat
• 200 g fat
• 1 m porcine small intestine
• 5-6 cloves of garlic
• 8-10 black peppercorns
• 1 bay leaf
• Salt to taste
• Nutmeg, red pepper - ground, to your taste
• 1-2 tbsp. tablespoons of vegetable oil

Let's start cooking:

1. We wash the prepared intestines in cold water from above and inside.
2. We cut the meat into small pieces, 1 cm thick, grind the lard in a meat grinder.
3. We add ground nutmeg, red pepper, crushed black pepper in a mortar or rocking chair to grains, chopped garlic, salt, 100 ml of cold ice water, and knead until the minced meat becomes homogeneous and absorbs water.
4. We take a special tube for stuffing the intestines, if you do not have such a cone, you can use a plastic bottle, cutting it 10-15 cm from the neck.
5. We put the intestine on the narrowed cone of the tube, attach the tube to the meat grinder, after removing the knife from it, or stuff it manually, pushing the minced meat with the help of a teaspoon and fingers into the intestine.
6. If the intestine is torn, we cut it off in this place, and tie the free ends with a thread, we get a sausage ring.
7. We stuff the remaining intestine further until all the stuffing is over, we tie the ends separately.
8. The intestines should not be tightly stuffed, otherwise they may burst during cooking.
9. We twist the sausages into a ring, pierce the film on top with a large needle after 3-4 cm, so that the accumulated air comes out and the sausage does not burst.
10. Pour about 3 liters of water into the pan, add salt and bay leaf, boil it, carefully lower the sausage, turn the fire to a minimum burning so that the water does not even boil, and so we simmer the sausage for 1 hour.
11. We take the sausage out of boiling water, dry it, grease it with vegetable oil, put it on a baking sheet, and put it in an oven preheated to 180 ° C for 20 minutes on one side, and 20 on the other.
12. The sausage is ready. It can be eaten hot, cold or fried.

This is how homemade sausage is prepared in a natural casing - gut

It looks like raw homemade sausage

Casing for homemade sausage

Natural casing - intestines for making homemade sausage

If you decide to cook homemade sausage, sausage casings are sold in butcher shops in your city, as well as in special online stores.

Most often used for sausages:

• Natural casing, i.e. intestines of domestic animals after slaughter, mainly pork
• Edible gelatin shell
• Food grade plastic wrap, which is then discarded

Ready salted intestines from the store are first washed in cold water, and then soaked for 2-3 hours in water with 1 tbsp. a spoonful of lemon juice or lemon essence. This way the intestines will get rid of all unnecessary odors. For 10 m of intestines, 5 kg of minced meat will go.

In such jars, guts are sold in our stores for making homemade sausages.

You can also buy pork intestines for making sausages from sellers in the market who sell meat, but you will have to tinker with them until you bring them to a state where they become edible.

In order for the intestines to be ready for stuffing minced meat in them, they must first be prepared:

1. Pork intestines consist of an outer thick layer, strong translucent in the middle, and an inner mucous; We remove the upper and lower layers, and the middle one remains, and we need it.
2. First, the intestines are washed with cold water from above, and then from the inside.
3. You can turn the intestine inside out with a non-sharp stick or pencil, prying the outer edge of the intestine with it and wrapping it inside.
4. To make it easier to remove the outer and inner layers of the intestines, soak them for 2 hours in brine.
5. Brine. Dissolve salt and soda in 1 liter of cold water (2 tablespoons each). Pour in the brine to cover the intestines.
6. Then we take out the intestines from the brine, sprinkle liberally with salt, put them on a wooden board, and clean the intestines from the inside with the blunt side of the knife. This is how the mucous inner layer is peeled off, and the outer one is twisted with a flagellum, which we pull out with our hands. If it is not pulled out, then we clean the inside of the intestine again.
7. Rinse the intestines well with cold water, and they are ready.
8. If the sausages are stuffed and the intestines remain unused, wrap them in a film or bag and store in the freezer until the next time.

Homemade sausage, recipe without guts in foil or cling film

Homemade sausage cooked in cling film and grilled

For homemade chicken sausage, chicken liver and lard need:

• 0.5 kg of chicken fillet, chicken liver and lard
• 3 eggs
• According to 3 st. tablespoons of semolina and starch
• 1 st. a spoonful of salt
• 3 cloves of garlic
• Black pepper, ground to taste

Let's start cooking:

1. My meat and bacon, dry, cut into pieces, and grind in a meat grinder.
2. Add starch, semolina, eggs with salt and pepper, and mix well.
3. We divide the minced meat into 3-4 parts, wrap each part in a food film, give the shape of a small sausage, tie the ends with threads.
4. We put all the sausages in a plastic bag, tie it tightly, put it in a saucepan with water. Cook at a low boil for an hour and a half. We take it out of boiling water and you can eat it right away, or you can fry it.

Homemade Pork and Beef Sausage Recipe: Gutless Recipe

Homemade pork and beef sausage cooked in cling film

For 2 servings homemade pork and beef sausage need:

• 500 g each of beef and lean pork
• 100 g fat
• 4 tbsp. spoons of milk
• 3 cloves of garlic
• Salt, black pepper and other spices to taste

Let's start cooking:

1. We cut the washed and dried pork and beef into cubes, bacon into smaller cubes, then grind everything in a meat grinder.
2. Pour milk into the minced meat, add salt, ground pepper and other spices to your taste, add chopped garlic, and knead well with your hands.
3. We take a film intended for food products, wrap the minced meat in it, give it the shape of a sausage, tie the edges with threads.
4. We wrap the sausage in the film on top in foil, in several layers, crimp.
5. We lower the sausage into boiling water, press it with a plate so that it does not float up, and cook on low heat for 1 hour 20 minutes, covering the pan with a lid.
6. We take out the sausage from boiling water, let it cool, unfold the foil and film.
7. Pour spices and dried herbs on parchment paper: paprika, thyme, basil, suneli hops, roll the cooled sausage in them, wrap in parchment, and put in the refrigerator overnight. In the morning you can make sandwiches from sausage. Keep it in parchment.

Homemade Beef Sausage Recipe: Gutless Recipe

Homemade beef sausage baked in foil

For homemade beef sausage need:

• 1 kg young beef
• 200 g lamb fat
• 3-4 garlic cloves
• Salt to taste
• 1 tsp. a spoonful of dry dill and curry

Let's start cooking:

1. We skip meat, lamb fat and garlic in a meat grinder with a large grate.
2. Add salt and spices, knead well, if the minced meat is watery, pour 1-2 tbsp. spoons of semolina.
3. We wrap the stuffing in foil like candy, and spread it on a metal sheet, bake for 50 minutes at a temperature of 200 ° C.
4. Let the sausage cool and serve cold.

Homemade instant chicken sausage

Homemade chicken sausage with vegetables and nuts

For chicken sausage you need:

• 1 kg chicken fillet
• 100 g ground walnuts
• 1 carrot
• 2 sweet peppers
• 15 g of salt and paprika
• 5 cloves of garlic
• 30 g gelatin

Let's start cooking:

1. Boil the carrots, peel and finely chop.
2. Wash the peppers, remove the seeds and chop them too.
3. Cut the meat into small cubes (1.5 cm).
4. Finely chop the garlic.
5. We mix meat, vegetables, spices, nuts, salt and instant gelatin in powder, mix.
6. We divide the minced meat into 4 parts, wrap each tightly in cling film, giving the shape of a sausage.
7. We also wrap each sausage in a plastic bag, tie it up, put it in a saucepan with water, and cook on low heat for about 1 hour.
8. We take it out of boiling water, cool it at room temperature, and then put it in the refrigerator for 6-8 hours, and you can try.

Homemade boiled sausage

Homemade boiled sausage

For cooking homemade boiled milk sausage need:

• 500 g boneless pork
• 2 medium onions
• 1 egg
• 1 st. a spoonful of dry milk
• Salt and ground black pepper to your liking
• 100 ml milk

Let's start cooking:

1. We pass meat and onions 2 times through a meat grinder.
2. Add egg, dry milk, salt and pepper, and knead.
3. Pour cow's milk into the minced meat in small portions, and mix thoroughly for at least 5 minutes, until the minced meat absorbs all the liquid and becomes viscous.
4. We divide the minced meat into 2 parts, and put both on a film for food, fold it with a medium-thick sausage, tie it with thin twine, twist the ends.
5. Dip the sausages in salt water, cook over medium heat for about 1 hour, remove from boiling water, let cool, and make sandwiches for tea.

Homemade dry-cured sausage

Sausage homemade dry-cured

For dry-cured pork and beef sausage need:

• 0.45 kg beef
• 1.45 kg fatty pork
• 70 g fat
• 60 g salt
• 15 g sugar
• 70 ml cognac
• 2st. spoons of coriander
• 2 teaspoons tablespoons freshly ground black pepper
• 1 teaspoon a spoonful of Provence herbs (basil, rosemary, peppermint, savory, thyme, sage, oregano, marjoram)
• On the tip of a spoonful of ground nutmeg

Let's start cooking:

1. We prepare spices: grind black peppercorns in a mill, fry coriander seeds in a dry frying pan and grind them too.
2. Mix together pepper, coriander, Provence herbs, nutmeg.
3. Wash the meat (pork and beef), dry it, cut off the veins and films, cut into pieces 3-4 cm.
4. Sprinkle the meat with salt, sugar, spices (half of the norm), pour in cognac, mix, cover with a film, and marinate in a cold place for 1-1.5 days.
5. We pass the marinated meat through a meat grinder with a large nozzle, you can cut it finely.
6. We add lard, cut into small cubes, the remaining spices, knead well and stuff the prepared intestines.
7. We pierce the sausages after 3-4 cm with a large needle to release the collected air.
8. We hang sausages under the ceiling for 5 days, it is desirable that a heating battery pass below. You can also hang sausages on the balcony in a ventilated place in autumn or spring, when the temperature outside is + 10-12 ° C, for 3-4 weeks. Then you can eat.

Homemade liver sausage

Homemade liver sausage

Sectional homemade liver sausage

For liver sausage, pork, beef or chicken liver is suitable.

The secrets of making delicious liver sausage:

• So that the pork liver does not taste bitter in the sausage, it is cut into pieces and soaked in milk with 1 teaspoon of sugar.

Homemade liver sausage with buckwheat

For sausage you need:

• 600 g pork liver
• 200 g fat
• 180 g dry uncooked buckwheat
• 2 eggs
• 3 cloves of garlic
• 2 tbsp. tablespoons of vegetable oil
• 2-3 bulbs
• Salt and black pepper to your taste

Let's start cooking:

1. We wash the buckwheat, fill it with water, and cook the porridge until tender, let it cool.
2. Pour vegetable oil into a frying pan and fry finely chopped onion.
3. Pieces of liver, bacon with garlic skip in a meat grinder.
4. We combine minced liver, porridge, fried onions, salt and spices together.
5. Carefully processed thick pork intestines are filled with minced meat with a spoon, we tie the ends of the sausage with a thread.
6. We pierce the sausage with a thick needle after 3-5 cm, dip it in boiling water, cook on low heat for 0.5 hours, cool. Before serving the sausage on the table, fry it in vegetable oil.

Homemade black pudding: recipe

Homemade blood sausage

The basis for this dish is blood, mostly pork. It is collected during the slaughter of a piglet. So that the blood does not thicken, a little salt is immediately added to it.

The shell for blood sausages are only natural intestines.

Blood sausage in Ukrainian style with liver

For blood sausage you need:

• 1 liter of pig's blood
• 600 g offal (liver, lungs, kidneys)
• 400 g pork fat
• 2 medium onions
• 1 glass of milk
• Salt and spices to your taste

Let's start cooking:

1. We cut the bacon into small cubes, fry until all the fat is rendered.
2. Finely chop the onion and fry in the melted fat until transparent.
3. We remove the veins from the liver and lungs, cut into pieces and pass through a meat grinder.
4. To the crushed liver, add the onion fried in lard, blood, milk, salt and ground pepper, and mix. If the blood thickens a little, beat it with a blender.
5. We pull the processed intestine, ready for stuffing, onto the sausage attachment, which is installed in the meat grinder, and the knife and mesh are pulled out.
6. We tightly tie the tip of the intestine so that the minced meat does not spill out, and fill the intestines, they should not be very full, but not empty either. We tie the thread on the other side.
7. We carefully pierce the sausages with a needle after 15 cm, and lower them into hot water. After 1-2 minutes, carefully remove the sausages from boiling water, and pierce again with a needle.
8. Cook at a barely noticeable boil for about 45 minutes. Remove from boiling water, cool, and fry in a pan with vegetable oil or bake in the oven. You can eat.

Liver sausage homemade

Liver sausage

For homemade liverwurst need:

• 1 kg chicken stomachs
• 200 g pork fat
• 3 raw yolks
• 1 teaspoon cumin spoon
• 2-3 cloves of garlic
• Salt to taste
• Black and red pepper, nutmeg - ground, to taste

Let's start cooking:

1. We wash the chicken stomachs, clean out all the excess, and cut them.
2. We skip offal and lard in a meat grinder.
3. Add the yolks, chopped garlic, salt and spices, knead until smooth, and let it brew for half an hour.
4. We place the minced meat in food cellophane, twist it tightly and tie it with a rope.
5. We put it in another bag, tie it tightly, put it in a saucepan, fill it with water and cook on low heat for 1.5 hours.
6. We take out the sausage from boiling water, cool it, let it stand in the refrigerator for 5-6 hours, and you can serve it with a side dish or make a sandwich.

Homemade smoked sausage

Homemade cold smoked sausage

Cooking homemade cold smoked sausages

Smoked homemade sausage

Homemade smoked sausage with cognac

For raw smoked sausage you need:

• 1.5 kg of pork and beef
• 1 kg of fat from the neck
• 150 g salt
• 1 teaspoon a spoonful of sugar
• 4 tbsp. spoons of potato starch
• 60-70 ml cognac
• 15 g ascorbic acid
• 1 teaspoon a spoonful of a mixture of black and allspice ground pepper

Let's start cooking:

1. We prepare the meat: wash, cut off the tendons and films.
2. My fat, cut off the skin. Fat must be taken from the neck, it is hard and will remain in pieces in the finished sausage, and soft fat from the abdomen will melt during heat treatment.
3. We cut the meat and fat into large pieces, rub with salt, and put in a cool place with a plus temperature of no more than 3 degrees, for 2 days.
4. We pass the meat through a meat grinder with a large grate, cut the fat into small pieces up to half a centimeter thick.
5. We mix minced meat, lard, sugar, spices, starch, cognac and mix everything thoroughly.
6. Prepared pork intestines for smoking sausages, in contrast to boiled sausages, are stuffed tightly with minced meat, since the sausage will decrease in size during smoking.
7. We tie the ends of the sausages with twine, also wrap the sausages in the middle with twine, and hang them in a dry, ventilated, cold place for 3-5 days.
8. We hang the sausage in the smokehouse so that the sausages do not touch one another.
9. We smoke sausages on sawdust or firewood from fruit trees (apple, pear, cherry, cherry), aspen, alder, coniferous trees cannot be used, otherwise the sausages will have a specific smell and taste.
10. Time for continuous smoking 1-2 days, at a temperature of 25-28°C. It is also necessary to ensure that there is not too thick smoke on the sausage, otherwise it will be covered with soot and become bitter in taste.
11. After smoking, the sausage is not yet ready - it must be hung for up to 2 weeks in a dry, dark, cool place with a temperature of no more than 10 ° C to dry.
12. After drying, the sausage can be stored for up to 4 months in a cool place, and it will not lose its taste.

Homemade hot smoked sausage

Hot smoked homemade sausage

For hot smoked homemade sausage need:

• 500 g pork
• 200 g beef
• 300 g lard from the neck
• 1 st. a spoonful of salt
• 1 teaspoon a spoonful of sugar
• 60 ml cognac or Madeira
• 1 teaspoon a spoonful of ground black and allspice
• 0.5 teaspoon cardamom

Let's start cooking:

1. We pass the prepared meat through a meat grinder with a large mesh.
2. We cool the lard in the freezer to make it easier to cut, and cut into small cubes of 3-4 mm.
3. Add spices, salt and cognac or wine to the meat, and knead until the liquid is absorbed into the minced meat.
4. Add lard cubes, and knead again.
5. We fill the prepared intestines with minced meat, form sausages up to 30 cm long, tie both ends together.
6. We hang the sausages at room temperature for one and a half to two hours.
7. We hang the sausages in the smokehouse so that they do not touch each other, and keep the temperature at 75-90 ° C for 6-12 hours. Sausages are ready when they have turned brownish with a beautiful reddish tint.
8. Ready-made sausages can be eaten immediately, stored in the refrigerator for up to 1 week.

Homemade turkey sausage recipe

Homemade turkey sausage

For homemade turkey sausage need:

• 1 kg turkey (fillet)
• 200 g fat
• 6 garlic cloves
• Salt, allspice and black pepper to your taste

Let's start cooking:

1. Cut the meat into small pieces up to 1 cm thick.
2. We cut half of the lard according to the recipe into even smaller pieces than the meat.
3. We add lard, chopped garlic, ground spices, salt to the meat, knead and leave to salt overnight.
4. We take out the knife and the grate from the meat grinder, fasten a special device for sausages.
5. We take the prepared pork intestine, put it on the device, and load the minced meat into the meat grinder, fill the intestine with minced meat by scrolling the meat grinder, tie the edges with a thread.
6. Put the sausage ring on a baking sheet, pour 0.5 cups of water, finely cut the remaining fat, and cover the sausage with it.
7. If you want to get a dietary sausage, then you do not need to put the fat on a baking sheet, but grease the sausage so that it does not dry out with vegetable oil.
8. We prick the sausage after 3-5 cm with a thick needle, put it in the oven, turn on the medium heat, and fry for 20-30 minutes on one side, then the same amount on the other. To find out if the sausage is ready, we pierce it with a fork and press it, if clear juice comes out, then the sausage is ready, and if the juice is pinkish, let it cook.

Now we know how to cook different types of homemade sausages at home.

Video: Homemade sausage (according to my mother's recipe)

When buying pork and beef sausage, it is difficult to be sure of its quality. This is only possible if you choose the right products yourself and cook the delicacy, following all the rules. Moreover, there is nothing complicated in this, if you use the recipe given here.

Thawed pork and beef are not suitable for homemade sausage

Ingredients

Salt 1 tbsp Chopped Nutmeg 1 pinch Salo 0 kilograms Pork 1 kg Beef 1 kg Ground black pepper 5 grams Garlic 5 cloves Onion 0 kilograms Cognac 50 milliliters Soda 1 tbsp

• Servings: 10
• Preparation time: 1 minute
• Time for preparing: 1 minute

Pork and beef sausage recipe

You can, of course, make sausage from one type of meat, but the combination of different varieties allows you to get a richer and more interesting taste. Important in the preparation and use of the intestines. It is more difficult to work with them than with an artificial casing, but they are more elastic, envelop the minced meat more densely and dry out together with it during the heat treatment. As a result, the sausage turns out to be more attractive in appearance, and the natural casing is safe for health, even if you eat it along with the filler.

Sodium nitrite is usually added to industrially prepared sausages. It improves taste and increases shelf life, but cannot be considered healthy. At home, it is better to do with the usual spices. Preparation consists of several stages:

1. Soak the intestines for 15 minutes. in warm water, after dissolving soda in it, rinse, turn out, remove the inner film.
2. Twist the meat and lard in a meat grinder with a large strainer, and then skip half the minced meat again, changing it to a small one.
3. Grind the onion with a blender, fry a little, add coarsely twisted minced meat to it, simmer for 15 minutes, cool.
4. Combine all kinds of minced meat, add nutmeg, pepper, salt, crushed garlic, pour in cognac and mix well. Leave for 30 min. insist.
5. Cut the intestines into pieces 1 m long, tie each on one side with a thread. Using the nozzle on the meat grinder, fill them tightly with minced meat, tie at the other end. Twist the resulting sausages into a ring.
6. Place the sausages in a baking sleeve, leave for 1 hour in a cool place to ferment. Cook in the oven for 40 minutes. at 200°C and 20 min, reducing the temperature to 140°C.

If there is no special nozzle, you can use a funnel by cutting off the top of a plastic bottle. If the chopped minced meat is not fried, the dish will turn out juicier, but then it will be necessary to increase the frying time at a low temperature to 40 minutes.

Homemade pork and beef sausage is juicy and fragrant. Cooking will take quite a long time, but ready-made rings can be stored in the refrigerator for a week, enjoying an amazing taste every day.

Older people remember well the times of shortages, when the choice of products was very small, and it was possible to buy a good sausage, for example, only by chance or by acquaintance. Now even the most modest grocery store always has several types of sausages. However, "your" product, made at home, always seems tastier and more satisfying!

Photo Shutterstock

How to cook minced meat for homemade sausage?

To prepare minced meat, you will need the following ingredients:

• about 1 kilogram of fatty pork neck
• 5-6 garlic cloves
• 2 small bay leaves
• 1 tablespoon salt
• ground black pepper
• spices to taste
• small pig intestines

Pork neck is especially good for making homemade sausages because it contains a lot of internal fat. As a result, the sausage is juicy, tender, but not too greasy.

Cut the neck (or meat and lard) into very small cubes. Don't spare your time and effort. If you pass the meat through a meat grinder, the taste of the finished sausage will be worse.

Salt, pepper, add other spices to taste and desire, finely crushed bay leaves and finely chopped garlic. Mix the minced meat well, cover the container with a plate or lid and refrigerate for at least 24 hours. After that, mix thoroughly again by adding a little cold water. Your task is to make the minced meat feel juicy and viscous to the touch.

Some cooks add cognac or brandy to minced meat.

What can you substitute for pork neck?

If you don’t have the opportunity to purchase a neck or for some reason you don’t like it, you can take lean pork and lard, in an approximately 4: 1 weight ratio. That is, in our case, take about 800 grams of pork tenderloin and about 200 grams of fat. You can also mix minced pork with minced meat made from turkey fillets. Then the sausage will turn out not so fatty and high-calorie.

How to fill the intestines when cooking homemade sausage?

It is best if you manage to buy pork intestines already processed and ready for filling. Then it remains only to rinse them and soak in cold water for about one hour. But in any case, first inspect their inside. If necessary, scrape off any excess with the blunt side of the knife.

Put the prepared intestines on the neck of a cooking syringe, wide funnel or plastic bottle. Tie a tight knot at the end and start filling with minced meat. Twist the intestines from time to time to make sausages of your chosen size.

When preparing homemade sausage according to this recipe (as well as any other), make sure that the sausages are filled evenly, without voids. At the same time, avoid filling too tightly so that they do not burst when cooked.

When you have finished filling the sausages, tie the other end of the intestines tightly. Take a thin sharp needle and prick each sausage in several places, this is necessary for steam to escape.

Cook sausage only in glass or enameled dishes. Hang the cooked sausage in a cold and ventilated room for a few minutes.

How to cook homemade sausage?

Carefully place the stuffed sausages into the boiling water. Cook over moderate heat for 5 to 7 minutes, then remove from boiling water, drain and pat dry. When they are completely dry, fry them in vegetable oil until tender, turning occasionally. Sausage can not only be boiled and fried, but also stewed in a cauldron. Then it will turn out especially tender and soft. Homemade sausage cooked according to this recipe is very tasty and juicy!

Is it possible to fry sausage after some time?

If you have no time to do roasting, you can postpone this work. To do this, when the boiled sausages have completely cooled, put them in the refrigerator. They can be kept there for a maximum of 3 days.

If you put boiled sausages in a plastic bag and put them in the freezer, they can be stored for a very long time. When you want to cook them, it is not even necessary to defrost the sausages: put them in a frying pan greased with vegetable oil, cover with a lid and bring to a boil over moderate heat. Turn over from time to time and cover again. Try not to tear the shell, not swell during heat treatment. When frying, you can determine the degree of readiness as follows. If clear juice flows out of the sausage, that is, without blood, the sausage is ready.

Calories: Not specified
Time for preparing: Not specified

Perhaps I do not know a single person who would not like homemade sausage. But at the same time, many housewives consider this dish rather complicated, time-consuming and do not cook it. Well, today's recipe will dispel this myth - you yourself will see that there is nothing supernatural in cooking homemade sausage, perhaps it will be more difficult to cook some kind of multi-layered cake. Homemade sausage can be made from any meat: pork, beef,. But in our family they love homemade pork and beef sausage, in natural intestines - this is the tastiest, in our opinion. I have specially prepared a recipe for you with a photo so that you can see how easy it is to prepare this dish. I prefer to buy meat and intestines in the market, from a butcher friend, but these ingredients can be bought in the supermarket.

Ingredients:

- 1 kg of pork pulp;
- 1 kg of beef pulp;
- 2 tablespoons of salt (not at all a slide);
- 0.5 teaspoon of bay leaf powder;
- 1 teaspoon (incomplete) black ground pepper;
- 8-10 cloves of garlic (to taste);
- 0.5 l of water;
- 2 - 2.5 m prepared intestines.

Recipe with photo step by step:

Pork intestines (even if you bought already prepared ones) are thoroughly washed, turned inside out and washed again. You can additionally scrape the intestines with the back of the knife, remove the mucus from the intestines - the thinner and cleaner the intestines, the more appetizing the sausage will look. We lower the prepared intestines into water so that they do not dry out.




Fresh meat is best suited for homemade sausage, that is, not from the freezer. It can be any part of the pulp. Be sure to take pork fat, with lard - so that the sausage is not dry. Rinse the meat with cold water and pat dry with paper towels. We carefully remove the veins, cartilage - we must not allow them to get into the sausage. Finely chop the meat: the size of the pieces is about half the nail on the little finger. This, of course, takes a lot of time, but it makes the sausage especially tasty. If you do not have enough time, you can not cut the meat, but pass it through a meat grinder with a large grate. To facilitate cutting, you can freeze the meat a little.




But it is better to cut the fat from beef - not everyone likes frozen beef fat. Beef is also either cut or twisted through a meat grinder.




Put the chopped pork and beef in a large bowl, add the spices indicated in the ingredients. We clean the garlic from the husk, pass it through a press and add it to the meat.

Mix everything thoroughly so that the spices are evenly distributed. Add water and mix thoroughly so that the water is absorbed (this is done so that the sausage is juicy).




To fill the intestines with prepared minced meat, it is very convenient to use a meat grinder if it has a special nozzle - the process is fast and does not require any effort. Remove the knife and grate from the meat grinder and insert the nozzle. You can also fill the intestines manually by adapting a cut plastic bottle for this (leave 7-8 cm from the neck of the bottle, and cut off the rest). This process is more laborious, but, in principle, not so terrible. We stretch the casing on the end of the nozzle, leaving the end about 30 cm long free. We turn on the meat grinder - and the sausage starts automatically. We just have to correct the filled part of the gut-shell, laying it out in rings.

It is important not to stuff the minced meat tightly into the casing, otherwise the sausage may burst during cooking. To remove excess air, we prick the sausage with a needle or a toothpick - about every 4-5 cm. This is also done to prevent the sausage from cracking. We securely tie the ends of the sausage with the ends of the casing itself (we tie it 3-4 times so that they do not come undone). You can tie the ends with a cotton thread folded 2-3 times. In this case, be sure to make sure that the thread is free from synthetic fibers - they will melt during frying and the sausage will untie.

If during the filling of the shell we find a hole in it, cut the shell in this place and securely tie it. We will get not 1 long sausage, but several, but shorter. In order for the sausage to have a rich taste, the minced meat must be ripened. Therefore, the stuffed sausages are placed in a bowl, tightened with cling film and placed in the refrigerator. Sausage aged in the refrigerator for 10 - 12 hours will have the most intense taste. The minimum exposure time for minced meat is 4-5 hours.

We fry the sausage either in the oven or on the grill, laying it on the grate. In the oven, sausage is cooked at 180-200 degrees for 50-60 minutes. We stand it on the coals for 15-20 minutes on each side, until it acquires a beautiful brownish color.




Homemade sausage can also be baked and fried in a pan, but on the grill, the sausage is the most delicious.
For more information on how to fry sausage over a fire, see